Description
A simple and delightful treat that combines a crisp graham cracker crust with silky pistachio pudding and a light whipped topping.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 3.4 ounce package pistachio pudding mix
- 2 cups whole milk
- 8 ounces whipped topping, thawed
- 1/2 cup chopped unsalted pistachios for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, mix graham cracker crumbs with melted butter until moistened. Press firmly into an ungreased 9×13 inch baking dish and smooth out.
- Bake the crust for 8 minutes or until lightly golden. Let cool on a wire rack.
- In a separate bowl, whisk pistachio pudding mix into the milk for about 2 minutes until thick.
- Spread half of the whipped topping over the cooled crust.
- Pour the pistachio pudding mixture over the whipped topping and level gently.
- Add the remaining whipped topping and smooth out the top.
- Refrigerate for at least 4 hours or overnight.
- Before serving, sprinkle chopped pistachios on top.
Notes
Serve cold for best texture. Can be topped with edible flowers or a dusting of powdered sugar if desired.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Refrigerating
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 270
- Sugar: 15g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 10mg